SOUTHERN YELLOW SQUASH CASSEROLE
Also known as Summer Squash Casserole, this is a very simple yet authentic Southern recipe that my family has been making for years. This casserole goes very well with those summer, fresh vegetable dinners and is also a hit at pot luck dinners, family reunions, or any other gathering of people. As with all good southern food, make sure you have your bottle of bright red paprika ready to sprinkle on top. Enjoy!
Provided by jpknight22
Categories Vegetable
Time 50m
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a small, square casserole dish.
- Boil squash and onion in a large pot 15 to 20 minutes until tender.
- Pour the squash and onion into a colander and drain. Press firmly against the mixture until all excess moisture is drained.
- In a medium mixing bowl combine drained squash and onion mixture and stir in butter (while still warm) allowing the butter to melt. Fold in sour cream, garlic salt, black pepper, and 1/4 cup of cheddar cheese (note: reserve the remaining half cup for the topping). Check mixture to see if levels of salt and pepper suit your taste and adjust accordingly.
- Add contents of bowl into the greased casserole dish. Layer with remaining 1/2 cup of cheddar cheese, and top with 3/4 cup saltine or Ritz crackers. Gently sprinkle paprika over top for color.
- Bake 25-30 minutes until topping is lightly golden-brown.
Nutrition Facts : Calories 181.3, Fat 12.2, SaturatedFat 7.2, Cholesterol 27.6, Sodium 163.6, Carbohydrate 14.2, Fiber 2.9, Sugar 4.7, Protein 6.4
SOUTHERN YELLOW SQUASH CASSEROLE RECIPE
Steps:
- Preheat the oven to 350°F.
- Heat a large skillet oven over medium heat. Add the butter. Once the butter is melted add the sliced squash, onions and season generously with salt and pepper, sauté for about 15 minutes, stirring occasionally. Or until the squash is tender. Stir in the minced garlic and saute another 2-3 minutes.
- Grease a casserole dish with butter or spray with nonstick cooking spray.
- Transfer the cooked squash to a large bowl.
- In a small bowl mix the sour cream, soup, cheese, salt, and pepper to taste. Pour the cream mixture into the squash and mix until well combined.
- In another small bowl, mix the herb stuffing with the melted butter.
- Spoon the stuffing evenly over the top of the squash mixture.
- Bake for 35 to 45 minutes or until bubbly and golden brown.
- Serve and enjoy.
Nutrition Facts : Calories 446 kcal, Carbohydrate 43 g, Protein 13 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 1501 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
EASY CHEESY SQUASH CASSEROLE RECIPE
This squash casserole is the delicious one you remember from your childhood. Remember? The only one that you would eat?
Provided by Loaves and Dishes
Categories Side
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350. Chop the onion, mince the garlic, grate and slice the squash, grate the cheese and crush the crackers.
- Prepare a 9x12 baking dish with non stick spray.
- On the stovetop over medium heat in a large skillet, heat the onion and cook till translucent then add the garlic and cook until fragrant - about 1 minute.
- Add the squash and salt. Stir well and Add the lid and allow the squash to steam in their own juices. Keep cooking the squash until you can tell that water has been released from the squash and the squash are soft. Remove the lid and continue cooking until the water evaporates from the pan. Then remove from the heat and let rest.
- In a large bowl, combine the soup, sour cream, cheese and eggs and stir well.
- Once the squash have cooled somel, mix them into the soup mixture and mix thoroughly.
- Spread the mixture into the baking dish.
- Bake the squash at 350 for 25 minutes
- In a medium sized bowl, mix the crushed crackers, parmesan, thyme and butter. After the squash has baked for 25 minutes, remove it from the oven and sprinkle the cracker crumb mixture on the top. Put back in the oven and bake for another 20 minutes.
Nutrition Facts : Calories 195 kcal, Carbohydrate 7 g, Protein 8 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 62 mg, Sodium 489 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY SOUTHERN YELLOW SQUASH CASSEROLE
Cheesy Southern Yellow Squash Casserole takes the lowly squash to new levels with this simple to make recipe. It doesn't have any eggs, sour cream or mayonnaise often found in squash casseroles. Rather, it's flavored with just onions, bacon and cheese.
Provided by Chula King
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F.
- Boil squash in water salted with 2 teaspoons of Kosher salt until tender, about 5 minutes. (See Tip 6)
- Drain well in wire mesh colander. When cool, press squash with paper towels to squeeze out as much water as possible. (See Tip 7)
- Combine crushed Ritz crackers with 1/2 cup of shredded Cheddar cheese. Set aside.
- Heat reserved one tablespoon of bacon grease in 12-inch skillet over medium heat. Add onion; sauté until tender, 5 to 7 minutes. (See Tip 2)
- When onion is tender, add squash, 1 cup of Cheddar cheese, crumbled bacon and pepper to onions; stir to combine. Correct the seasonings.
- Transfer squash mixture to 2 1/2 quart casserole dish that has been sprayed with nonstick vegetable spray. Sprinkle on Ritz/Cheese mixture; dot with 1 tablespoon of butter.
- Bake in preheated 350° F oven for 30 minutes or until squash mixture is bubbly and the top is golden brown.
- Yield: 6 servings. (See Tip 8)
Nutrition Facts : Calories 306 kcal, Carbohydrate 15 g, Protein 11 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 1161 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHEESY SQUASH CASSEROLE
Great casserole dish! I add 1/4 cup more of parmesan on the top before the cracker crumbs. This is adapted from a Paula Deen recipe. Hope you enjoy!
Provided by Scoutie
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 2-quart casserole dish.
- Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
- Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
- Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
- Bake for 20 minutes or until the top is golden and bubbly.
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